I call this my “Thanksgiving tofu” because it pairs perfectly with stuffing, cranberry sauce, mashed potatoes, or these garlicky roasted potatoes. You can also drizzle some plant-based gravy over everything for the ultimate vegan Thanksgiving feast.
Ingredients and Substitutions
I recommend using extra firm tofu when making this recipe, because it has a meatier texture than other varieties of tofu. I usually don’t bother pressing the tofu, but you can if you prefer.
This tofu is seasoned with dried sage, rosemary, thyme, oregano, black pepper, garlic powder, and onion powder. Those spices combine to give the tofu a flavor that reminds me of roast turkey and stuffing.
Soy sauce (or tamari) adds umami flavor to this dish. You can use a low-sodium version if you prefer.
How to Make My Thanksgiving Tofu
Add the soy sauce or tamari, garlic powder, onion powder, sage, oregano, thyme, rosemary, and black pepper to an airtight container with a tight-fitting lid or a freezer bag. Mix well.
Cut the tofu into bite-sized pieces and place them in the airtight container or freezing bag with the marinade. Close the lid tightly or seal the bag, then gently turn it upside down a few times to distribute the marinade.
Let the tofu marinate for at least 6 hours (up to 48 hours is fine). When the tofu has finished marinating, preheat the oven to 350 degrees Fahrenheit.
Place the tofu in a single layer on a lightly greased sheet pan or 9-inch baking dish. Bake for 25-30 minutes or until lightly browned.
Thanksgiving Tofu Recipe
Equipment
- Airtight container with tight-fitting lid or freezer bag
- Lightly greased sheet pan or 9-inch baking dish
Ingredients
- 2 1/2 tablespoons soy sauce or tamari
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pinch black pepper
- 1 block extra firm tofu (about 14 oz/397g)
Instructions
- Add 2 1/2 tablespoons soy sauce or tamari, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried sage, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 pinch black pepper to an airtight container with a tight-fitting lid or a freezer bag. Mix well.
- Cut 1 block extra firm tofu into bite-sized pieces and place them in the airtight container or freezing bag with the marinade.
- Close the lid tightly or seal the bag, then gently turn it upside down a few times to distribute the marinade.
- Let the tofu marinate for at least 6 hours (up to 48 hours is fine).
- When the tofu has finished marinating, preheat the oven to 350 degrees Fahrenheit.
- Place the tofu in a single layer on a lightly greased sheet pan or 9-inch baking dish.
- Bake for 25-30 minutes or until lightly browned.
Notes
- Store in an airtight container in the fridge for up to three days, then reheat before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
